The best substitute for artichoke hearts. Chayote marinated with garlic, coriander, bay or curry leaves, and mellow fruity vinegar. Homemade and economical.
½cupfermented cane vinegar (sukang iloco) or apple cider vinegar
Instructions
Peel and chop chayote
Fill a large bowl with water and place it on the counter next to a cutting board.
Slice the chayote in half lengthwise. Tip: Place your knife blade parallel to the seam at the bottom of the chayote fruit to keep more of the seed intact.
Remove chayote seed with a small spoon and save to add to chopped flesh.
Cut chayote halves in half again to have quartered wedges. Place the wedges in the bowl of water as you go.
Once all the chayote are quartered, take one piece at a time out of the water bath and peel it. Discard the peelings.
Cut the peeled sections of chayote into one-inch chunks.
Marinate chayote
Place chayote, water, olive oil, garlic, salt, curry leaves, peppercorns, coriander seed, and chili flakes in a saucepan. Don't add the vinegar yet. Bring to a boil and cook over low heat for approximately 5 minutes or until the chayote is softened but still slightly crisp.
Pour chayote and seasoned broth into a quart jar. Cover with a lid, and let sit at room temperature for 1-2 hours. Shake occasionally.
After the mixture has marinated for 1-2 hours, add vinegar to the quart jar. Replace the lid and shake to mix. Refrigerate and chill before serving.
Serving
Serve chilled as a side dish, condiment, or on antipasto platters. Delicious on Mediterranean sandwiches and in pasta salad.
Storing
Keep in a covered container in the refrigerator for 7 days. Do not freeze.
Notes
Preparation tipsKeep chunks of chayote in a water bath as you peel and slice.Cut peeled chayote in uniform chunks, one to one and one-half inches in size.Boil chayote just long enough to become tender, and don't let it get mushy.Don't add vinegar until the chayote has marinated in broth for 1-2 hours.